Light Baked Eggplants Stuffed with Tomatoes and Parmigiano Cheese - Recipe
Looking for a healthy yet flavorful meal? Light Baked Eggplants Stuffed with Tomatoes and Parmigiano Cheese are surely a great choice. Easy to prepare, they are perfect for those looking to eat well without giving up on flavor!
- Level: Easy
- Preparation time: 20 minutes
- Total time: 70 minutes
- Yield: 4 servings
Wash and clean the eggplants. Cut them in half, lengthwise.
Wash the cherry tomatoes and cut them in halves. Chop the garlic.
With the help of a spoon carve the eggplant to create enough space for the filling by removing the seeds. Do not discard them but mix them in a bowl with the tomatoes and the garlic.
Season the eggplant, tomatoes and garlic mix with salt, pepper and some extra virgin olive oil.
Transfer the carved eggplants in a baking pan and fill them with the previously prepared mix. Top with grated Parmigiano cheese. You can add on the bottom of the pan a small layer of water and oil to keep the eggplants moisten while baking.
Bake in the oven at 400F for about 45 minutes or until ready and serve hot.
You can substitute the Parmigiano Cheese with shredded or sliced mozzarella cheese.